Kethel Rahmania Chicken
2 1/2 kg Chicken Wings
3/4 tbsp Hot Chilly Powder
3/4 tbsp Kashmiri Chilly Powder
2 1/2 tbsp Fennel Seeds
3/4 tbsp Coarse Salt
1/2 tsp Turmeric Powder
1 tbsp Chilly Flakes
2 tbsp Luke Warm Water
Quick Pulse chilly powder, fennel seed, coarse salt and turmeric powder in a blender.
Add luke warm water and chilly flake for a quick pulse again.
Marinate the chicken wings with paste and allow to rest for 1 hour in refrigerator.
Medium fry on oil (If using air fryer spray oil of top).